Chicken With Spicy Paprika Sauce Recipe
Ingredients
| Skinless boneless chicken thighs | 6 | |
| Salt | 1⁄2 Teaspoon | |
| Ground pepper | 1⁄8 Teaspoon | |
| Hungarian paprika | 1 Tablespoon | |
| Vegetable oil/Butter | 2 Tablespoon | |
| Onion | 1 Medium | |
| Cayenne | 1⁄4 Teaspoon | |
| Dry white wine | 12 Cup (192 tbs) | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 858 Calories from Fat 246
% Daily Value*
Total Fat 28 g42.6%
Saturated Fat 10.2 g50.8%
Trans Fat 0 g
Cholesterol 41.1 mg13.7%
Sodium 4881.6 mg203.4%
Total Carbohydrates 79 g26.3%
Dietary Fiber 1 g4%
Sugars 2.3 g
Protein 30 g59.3%
Vitamin A 12.1% Vitamin C 7.2%
Calcium 3.3% Iron 1.1%
*Based on a 2000 Calorie diet
Directions
2. Add onion to pan and cook, stirring often, until softened, 3 to 5 minutes. Sprinkle remaining 2 teaspoons paprika and cayenne over onion and stir to mix; then add wine. Bring to a boil, scraping up browned bits from bottom of pan.
3. Return chicken to pan along with any juices that have accumulated on plate. Reduce heat to medium-low, cover, and simmer until chicken is tender with no traces of pink, about 8 minutes. Stir in cream. Raise heat to medium-high and cook 2 minutes, uncovered, until sauce is slightly reduced. Season with additional salt and pepper to taste before serving.
Chef
